📝 About This Recipe
A cornerstone of Sichuanese cuisine, this dish contains no fish but captures the aromatic essence of traditional fish preparation through a perfect harmony of salty, sweet, sour, and spicy notes. The 'fish-fragrant' profile relies on the holy trinity of pickled chilies, ginger, and garlic, creating a complex glaze that coats tender ribbons of pork and crunchy vegetables. It is a vibrant, multi-dimensional stir-fry that embodies the 'soul' of Chengdu home cooking.
🥗 Ingredients
The Pork and Marinade
- 300 grams Pork Loin or Pork Butt (cut into 3mm thick matchsticks)
- 1 teaspoon Light Soy Sauce
- 1 teaspoon Shaoxing Rice Wine
- 1 tablespoon Cornstarch
- 1 tablespoon Water (to help the starch hydrate)
- 1 teaspoon Vegetable Oil (to coat the meat and prevent sticking)
The Aromatics and Vegetables
- 1/4 cup Dried Wood Ear Mushrooms (rehydrated and shredded into thin strips)
- 1/2 cup Bamboo Shoots (canned or fresh, julienned)
- 1.5 tablespoons Sichuan Pickled Chili Paste (Doubanjiang or Erjingtiao) (finely chopped)
- 1 tablespoon Fresh Ginger (minced)
- 2 tablespoons Garlic (minced)
- 3 stalks Scallions (white parts minced, green parts cut into 1-inch lengths)
The Fish-Fragrant Sauce
- 1.5 tablespoons Chinkiang Black Vinegar (essential for the sour profile)
- 1 tablespoon Granulated Sugar (adjust to balance the vinegar)
- 1 tablespoon Light Soy Sauce
- 2 tablespoons Chicken Stock or Water
- 1 teaspoon Cornstarch (for thickening the glaze)
👨🍳 Instructions
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1
Slice the pork across the grain into thin sheets, then stack and slice into matchsticks about 2-3 inches long. Place in a bowl.
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2
Add the marinade ingredients (soy sauce, wine, water, starch) to the pork. Massage by hand until the liquid is fully absorbed and the meat feels tacky. Stir in 1 teaspoon of oil to seal it.
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3
Prepare the vegetables: soak wood ear mushrooms in hot water for 15 minutes, trim the tough ends, and julienne. Julienne the bamboo shoots to match the size of the pork.
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4
In a small bowl, whisk together all the 'Fish-Fragrant Sauce' ingredients until the sugar and starch are dissolved. Set aside.
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5
Heat a wok over high heat until wisps of smoke appear. Add 3 tablespoons of oil and swirl to coat the surface.
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6
Add the pork matchsticks. Use a spatula to quickly spread and separate them. Stir-fry just until the pork turns opaque (about 60-90 seconds). Remove the pork and set aside, leaving some oil in the wok.
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7
Reduce heat to medium. Add the chopped pickled chili paste and fry until the oil turns a bright red and becomes fragrant.
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8
Add the minced ginger, garlic, and the white parts of the scallions. Stir-fry for 30 seconds until the aroma fills the kitchen.
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9
Turn the heat back to high. Toss in the shredded wood ear mushrooms and bamboo shoots. Stir-fry for 1 minute to cook through and absorb the aromatics.
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10
Return the cooked pork to the wok. Toss everything together briefly to combine.
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11
Give the sauce mixture a quick stir to resuspend the starch, then pour it into the wok around the edges.
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12
Stir-fry vigorously for 30-45 seconds until the sauce thickens into a glossy glaze that coats every strand of pork.
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13
Toss in the green parts of the scallions, give one final mix, and transfer immediately to a serving plate.
💡 Chef's Tips
For the most tender pork, partially freeze the meat for 30 minutes before slicing to get perfect matchsticks. Always use Chinkiang Black Vinegar; its malty, complex acidity is what defines the 'fish-fragrant' flavor profile. Don't overcook the pork in the first step; it will finish cooking in the sauce and stay juicy. If you can't find Sichuan pickled chilies (Erjingtiao), a high-quality Sambal Oelek is an acceptable substitute. Ensure all your ingredients are prepped and within reach; stir-frying happens too fast to chop as you go.
🍽️ Serving Suggestions
Serve immediately with a bowl of steaming jasmine rice to soak up the savory sauce. Pairs beautifully with a side of stir-fried bok choy or garlicky broccoli for freshness. A crisp, cold Lager or a dry Riesling cuts through the spice and richness perfectly. For a traditional Sichuan feast, serve alongside Mapo Tofu and a cold cucumber salad.